Cheesy bean dip

2 large cans of refried beans (I like taco bell beans)
1 8oz brick of cream cheese
salsa
cheese

I know....simple, right?!

Melt the cream cheese while stirring in the beans.  Spread on bottom of casserole pan. Add a layer of salsa ( I used picante style) top with cheese and pop in the oven at 350 for about 30min.  Serve with corn chips or homemade tortillas.  It will be the hit of the party!

Yummy potato soup!

6 potatoes peeled and diced
1 chopped bunch of gr. onion
6 chicken boullion cubes
cover with water and add a pinch of salt

Boil at a medium simmer for about 5-10 minutes then add 1 can cr. of chicken soup, about 3 cups milk(depending on desired consistency) with 1T cornstarch stirred in.  Add about 1 cup of cheese, 1 T minced garlic, 1/2 cup sour cream, and half pound of cooked and crumbled bacon.  Continue to simmer until potatoes are soft.  Serve with warm bread and garnish with sour cream, cheese, or bacon  if you prefer

French Bread

• 2 packages active dry yeast
• 2 1/2 cups water (105F to 115 F)
• 1 tablespoon salt
• 1 tablespoon melted margarine or 1 tablespoon butter
• 7 cups all-purpose flour
• 2 tablespoons cornmeal
• 1 egg white
• 1 tablespoon cold water
Change Measurements: US | Metric

Directions:

Prep Time: 2 1/2 hrs
Total Time: 3 hrs

1. 1 Dissolve yeast in warm water in warmed mixer bowl.
2. 2 Add salt, butter, and flour.
3. 3 Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
4. 4 Knead on Speed 2 about 2 minutes longer.
5. 5 Dough will be sticky.
6. 6 Put dough in large greased bowl, turning to coat.
7. 7 Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
8. 8 Punch dough down and divide in half.
9. 9 Roll each half into 12" x 15" rectangle.
10. 10 Roll dough tightly, from longest side, tapering ends, if needed/wanted.
11. 11 Put loaves on greased baking sheets that have been dusted with cornmeal.
12. 12 Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
13. 13 With sharp knife, make 4 diagonal cuts on top of each loaf.
14. 14 Bake at 450F for 25 minutes, then remove from oven.
15. 15 Beat egg white and water together and brush each loaf with this mix.
16. 16 Return to the oven and bake 5 minutes longer.
17. 17 Immediately remove from baking sheets and cool on wire racks.
18. 18 Serve with your favorite spread such as herbed butter, garlic bread topping, etc.

Buttermilk cornbread

Buttermilk cornbread

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Turkey Stroganoff Casserole

1-2 lbs ground turkey
noodles of your choice
1 can cr. of chicken soup (can use cr. of mushroom)
1 and 1/2 cups water
1 cube chicken boullion

Cook noodles and drain water.  Brown turkey in pan with chopped onion (optional) and soup, crushed cube boullion, and water.  Paprika and salt to taste.  Serve over noodles. *add peas or gr. beans if you'd like!